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Nibby Buckwheat Butter Cookie Recipe

1 1/4 cups (5.6 ounces) all-purpose flour

3/4 cup (3 ounces) buckwheat flour

1/2 pound (2 sticks) unsalted butter, softened

2/3 cup sugar

1/4 teaspoon salt

1/3 cup cacao nibs

1 1/2 teaspoons pure vanilla extract

Whisk the all-purpose and buckwheat flours together in a medium bowl. Set

aside. In a medium bowl, with the back of a large spoon or with an electric

mixer, beat the butter with the sugar and salt for about 1 minute, until smooth

and creamy but not fluffy. Mix in the nibs and vanilla. Add the flours and mix

just until incorporated. Scrape the dough into a mass and, if necessary, knead

it with your hands a few times, just until smooth.

Form the dough into a 12 by 2 inch log. Wrap and refrigerate for at least 2

hours, or, preferably overnight. (hs note: At this point I formed the dough

into two flat patties, knowing I wanted to roll it out and use cookie cutters

to shape the cookies).

Position the tacks in the upper and lower thirds of the oven and preheat the

oven to 350F degrees. Line the baking sheets with parchment paper.

Use a sharp knife to cut the cole dough log into 1/4-inch-thick slices. (hs

note: or roll out with a floured rolling pin and cut out shapes with cookie

cutter.) Place the cookies at least 1 1/2 inches apart on the baking sheets.

Bake until the cookie are just beginning to color at the edges, 12 to 14

minutes, rotating the baking sheets from top to bottom and front to back

halfway through the baking. Cool the cookies in the pans on a rack, or slide

the parchment liners carefully onto the rack to free up the pans. Let cool

completely. The cookies are delicious fresh but even better the next day. They

can be stored in an airtight container for at least one month.

Makes forty-eight 2 1/2-inch cookies.

from Pure Dessert by Alice Medrich (Artisan, 2007) - reprinted with permission.